Given SA’s status as a big sugar-cane producer, the South African resurgence of rum has been a long time coming – and now it’s here. Red Heart has been satisfying rum lovers for over a century, but we’re shifting our eye to small batch distillers such as KwaZulu-Natal’s Tapanga Rum and the Western Cape’s Blackstrap Rum by Inverocche.
Celebrate the year of rum with this Rum Manhattan recipe that mixes rum and vermouth to make a smooth, summertime cocktail. Originally published in the Washington Post.
60ml aged rum
30ml sweet vermouth
1/2 t maraschino liqueur
1 dash orange bitters
A twist of orange peel, for garnish
Fill a mixing glass halfway with ice and add the rum, vermouth, maraschino liqueur and bitters. Stir vigorously for at least 30 seconds, then strain into a chilled cocktail (martini) glass. Garnish with the twist of orange peel.